<An >Investigation of flavour formation in cooked rice under boiling and high temperature heating conditions

<An >Investigation of flavour formation in cooked rice under boiling and high temperature heating conditions text London University of Reading 2014 Ind 159 p. 30 cm Dody D. Handoko RICE ORYZA SATIVA FLAVOUR COOKING COOKED RICE BOILING TEMPERATURE, HIGH HEATING BBPADI FH S3 S1/S2/S3/LT/LP UNIVERSITY OF READING TESIS 633.18:641.52-035.66 HAN i 633.18:641.52-035.66 HAN i ISBN: INLIS000000000000203 Converted from MARCXML to MODS version 3.5 using MARC21slim2MODS3-5.xsl (Revision 1.106 2014/12/19)